A couple of years ago, my fiancé, his aunt, and I stopped by a small Thai restaurant in Tulsa where I tried Pad See Ew for the first time. From the outside, it honestly looked closed. There were no customers, and if it didn’t have a sign on the building, it could have easily passed for someone’s house. But I’m so glad we went in, because I ended up discovering a dish that would quickly become one of my favorites.
The Pad See Ew was served fresh and packed with beef, shrimp, bean sprouts, eggs, and carrots. The noodles were wide and flat, coated in a savory, slightly sweet dark sauce that made your mouth water with every bite. After that first bite, I knew I had to learn how to make it at home.
What is Pad See Ew?
Pad See Ew is a popular Thai noodle dish made with wide rice noodles, soy sauce, protein, eggs, and Chinese broccoli. The name translates to “stir fried soy sauce noodles,” which makes perfect sense once you taste it. The flavor comes from a combination of light and dark soy sauce, oyster sauce, and a touch of sweetness from palm sugar.
What makes Pad See Ew special is the balance. The noodles get slightly charred, the sauce is rich and savory, and the vegetables keep everything fresh. It’s a staple in Thai street food and is loved for being simple, comforting, and incredibly satisfying.
For this recipe, I’m using beef, but Pad See Ew is often made with chicken, pork, shrimp, or a mix of proteins. This version is inspired by that first restaurant experience that made me fall in love with the dish.
Ingredients for Beef Pad See Ew
- Beef: Skirt steak works best because it stays tender, but New York strip is a great option too
- Light Soy Sauce: Adds salt and umami to both the beef marinade and the sauce
- Dark Soy Sauce: Gives the noodles their signature dark color and depth
- Oyster Sauce: Adds richness and savory flavor
- Wide Rice Noodles: Flat rice noodles are traditional and soak up the sauce beautifully
- Chinese Broccoli: Classic for Pad See Ew and adds a slight bitterness that balances the dish
- Palm Sugar: Adds a subtle sweetness to balance the salty sauces
- Garlic: Builds the flavor base
- Eggs: Adds richness and texture
- Olive Oil: Used for stir frying
- Black Pepper: Adds warmth and balance
- Cornstarch: Helps tenderize the beef and thicken the sauce
- Other Necessities: A large wok or wide pan
How to Make Beef Pad See Ew
In a bowl, combine the sliced beef with light soy sauce, oyster sauce, and cornstarch. Mix well and set aside to marinate while you prepare the sauce.
In a separate small bowl, mix together light soy sauce, dark soy sauce, oyster sauce, palm sugar, and black pepper.
Note: The palm sugar may be clumpy, and that’s okay! It will dissolve once it hits the heat.
Lightly oil a wok over medium high heat. Add the marinated beef and sear just until browned on the outside. Do not cook it all the way through. Remove the beef from the wok and set aside.
Add a little more oil to the wok and sauté the minced garlic until fragrant. Add the sliced Chinese broccoli and cook until slightly softened but still vibrant.
Push the broccoli to the side of the wok and crack in the eggs. Let them set for a few seconds, then gently scramble. Once cooked, mix the eggs in with the broccoli.
Add the wide rice noodles, partially cooked beef, and sauce to the wok. Lower the heat and gently toss everything together until the noodles are fully coated and heated through. Serve immediately while hot.
Why You Will Love This Beef Pad See Ew Recipe
This Beef Pad See Ew is simple, quick, and super delicious. It’s beginner-friendly and tastes like something you’d order at your favorite Thai restaurant. This has become one of my go-to dishes when I want something filling, delicious, and easy to make at home. Once you try it, I promise it’ll be added to your regular rotation too.
Beef Pad See Ew
Description
Beef Pad See Ew is a classic Thai stir-fried noodle dish made with wide rice noodles, tender marinated beef, Chinese broccoli, and scrambled eggs, all tossed in a savory-sweet soy-based sauce. It’s rich, slightly smoky, comforting, and perfect for a satisfying weeknight dinner.
Ingredients
Marinade
Stir-Fry
Sauce
Instructions
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In a bowl, combine sliced beef with 1 tsp light soy sauce, 1 tsp oyster sauce, and 1 tsp cornstarch. Mix well and set aside to marinate while you prep the sauce.
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In a small bowl, mix together light soy sauce, dark soy sauce, oyster sauce, pure palm sugar, and black pepper. Note: The palm sugar may stay clumpy—that’s okay—it will dissolve once heated.
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Lightly oil a wok or large skillet over medium-high heat. Sear the marinated beef just until browned on the outside (don’t cook it all the way through). Remove from the wok and set aside.
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Add a bit more oil to the wok and sauté the minced garlic until fragrant. Add in the sliced Chinese broccoli and cook until semi-soft.
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Push the broccoli to the side of the wok and crack in the eggs. Let them set for a few seconds, then gently scramble. Once cooked, mix them in with the broccoli.
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To the same wok, add the wide rice noodles, partially cooked beef, and the sauce. Stir everything together on low heat until the noodles are fully coated and everything is heated through.
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Plate it up while it’s hot and serve right away.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 8g40%
- Cholesterol 185mg62%
- Sodium 1480mg62%
- Total Carbohydrate 62g21%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
